The perfect way to celebrate any occasion, this Pink Champagne Cake Recipe is moist and delicious. Champagne infused cake is frosted with a champagne buttercream, so simple and easy to make from scratch!
Disclaimer: This post is created in partnership with KitchenAid®. All opinions and statements are my own, as always.
Sooooooooooo……today is my BIRTHDAY!!! I’m officially a little older than I think I’m comfortable with at the moment but, hey, there’s not a whole heck of a lot I can do about it….right? So, I decided that this year…instead of just going about my day like any other day I am going to celebrate it. With a big pink cake…and champagne….and a whole mess of sprinkles. And I’m going to celebrate the fact that I AM another year older…and wiser….and a little less stressed about the little things that don’t really matter in life…like that guy the got in front of me in the express line at the grocery store and had like 50 items….not 15. Instead of getting huffy…I decided to spend that time catching up on the latest tabloid gossip. Time well spent…thanks to the rude guy at the grocery store.
I’ve been dying to find a reason to share this Pink Champagne Cake recipe with you and my birthday seemed like the best time ever. I’m a huge fan of champagne and now that Rose is all the rage, a Pink Champagne Cake seems like I’m totally on trend. Right? Let’s go with that, ok? And since I really wanted to make this cake special, I topped it with bright pink champagne buttercream and a mess of sprinkles…which worked perfectly because this cake, well, I’m not as artistic as some cake decorators so the sprinkles make a less than perfectly stunning cake look….perfectly stunning.
To start my Pink Champagne Cake recipe, I whisked together some flour, baking powder and salt. Then beat butter and sugar in my KitchenAid® Stand mixer until fluffy. I, then, mixed in some eggs, vanilla and pink champagne before adding my dry ingredients. The aroma of the batter is absolutely heavenly. Try not to eat it all with a spoon. Divide the batter among two 8 inch cake pans and bake.
While the cake bakes, you can work on the buttercream frosting which is essentially just butter, vanilla, champagne and powdered sugar. You can leave it all white or make one big fluffy pink cake. The choice is totally your’s….I opted for a white cake with pink decorations because my camera, for some reason, hates red and pink. It was totally for the photos. 🙂
And guess what else….you can make your very own Pink Champagne Cake recipe with Pink Champagne Buttercream frosting with your very own PINK KitchenAid® Stand Mixer! Because I couldn’t think of anything I wanted for my birthday, KitchenAid and I are giving one lucky ready a KitchenAid® Artisan Mini 3.5 Quart Stand Mixer in Guava Glaze! How exciting is that? And can I just tell you how much I love my stand mixer…it’s used almost every single day to make things like these addictive chocolate chip cookies, my favorite Bourbon Butter Cake and these easy Vanilla Bean Marshmallows.You can enter to win the KitchenAid® Stand Mixer below. The mini mixer has mighty power with a mini footprint. The Artisan® Mini stand mixer makes up to 5 dozen cookies in a single batch, with the same power as the full size KitchenAid® tilt-head Stand Mixers while being 20% smaller, 25% lighter, and fitting all attachments*. I hope you love it as much as I love mine!!
Pink Champagne Cake Recipe (and a KitchenAid Giveaway)
For the cake
- 2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 egg whites, room temperature
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup Pink champagne
- 2 tablespoon sour cream
- Magenta color gel
For the frosting
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla
- 6-8 cups confectioners' sugar
- 1/2 cup pink champagne
- Magenta color gel, if desired
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until fluffy. Add the egg whites, one at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.
- Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined.
- Add 1-2 drops of Magenta color gel until the desired color is achieved.
- Divide the batter evenly between the two cake pans and smooth the tops with a spatula.
- Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool for 10 minutes, then turn the cakes out onto the rack to cool completely.
- To make the buttercream, add the butter to the bowl of a stand mixer and beat until fluffy.
- Add vanilla and 1 cup confectioners' sugar beating on medium speed until well combined.
- Slowly add 1 cup more confectioners' sugar to the frosting and beat until smooth.
- Turn the mixer to low and stir in the champagne.
- Begin adding remaining sugar to the frosting one cup at a time at medium speed, beating well until the desired consistency is achieved.
- Add 1-2 drops color gel if you'd like pink frosting.
- Transfer to an airtight container and store at room temperature for 2 hours or overnight.
- To frost the cake, place one cake layer on a cake stand or serving plate.
- Top with approximately 2/3 cup of frosting. Spread evenly to coat the top and sides of the cake. Place the remaining cake layer on top and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Top the cake with another 2/3 cup frosting. Smooth the top and sides of the cake with the frosting.
- Decorate with rosettes and sprinkles, if desired.
- Serve immediately or chill overnight.